Assorted pickles, tomatoes, cucumbers, peppers. Assorted cucumbers, tomatoes and peppers for the winter. Pickled assorted vegetables for the winter

Concerning bell pepper in oil, then this great snack for any holiday. And the appetizing look and bright color pepper makes it a decoration for any table. It's also incredibly useful. Few people know that it contains even more vitamin C than citrus fruits. It turns out that in order to strengthen the immune system and increase the body’s resistance to infections, it is not at all necessary to buy kilograms of overseas lemons and oranges. Using regular bell peppers, you can replenish your supply of this valuable health vitamin much faster and more efficiently. Moreover, most of the vitamins in pepper are retained even after heat treatment. Pickling this vegetable for the winter is incredibly simple. Try the recipe with vegetable oil and vinegar.

To prepare, take:

  • Bulgarian pepper,
  • 60 g vinegar,
  • 50 g sunflower oil,
  • a heaping tablespoon of sugar,
  • a tablespoon of salt,
  • liter of water,
  • Bay leaf,
  • head of garlic,
  • allspice peas.

How to cook bell peppers with garlic in oil

Cut the pepper into halves. Clean and rinse with water. For this recipe, you can use any pepper, but a brighter, yellow or red one will, of course, look more appetizing.


Boil a liter of water, add salt, sugar, vinegar and oil. Place the prepared peppers into the boiling brine. Boil for 3 minutes, but no more, so that the vegetables do not turn into mush.


Place a bay leaf at the bottom of sterilized jars. allspice and a couple of cloves of garlic. Pack the peppers tightly.

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Simplicity is always valued in cooking, and pepper marinated in oil according to our recipe, is a real find for every housewife. It will take you no more than half an hour to prepare, but you'll love it a short time You will have time to prepare several jars of delicious snacks for the winter. Pepper retains his natural taste, its flesh remains dense.


Pepper marinated in oil

When we marinate peppers in oil, then you can add herbs, garlic, mustard seeds to the jar, but before experimenting with various additives, you should read classic recipe, which includes only oil and vinegar.

For two liters of marinade you will need half a glass of salt and one glass granulated sugar, a quarter glass of vegetable oil and 250 ml of 6% apple cider vinegar (natural).

The cooking process itself will not take much of your time; such preservation is easier to cope with than our favorite ones or tomatoes. We will need large saucepan for cooking, and we will not peel the bell pepper first, we will just make a few punctures around the stalk so that the skin does not burst during heat treatment and the pod retains its integrity.

In a saucepan you need to mix all the ingredients for the marinade: boil water, add salt and sugar, pour vegetable oil. Stir and bring to a boil, then add acetic acid. Place the prepared pepper in the pan and blanch it at a low boil for about 10 minutes, then remove the pods from the pan with a slotted spoon and place them in jars. When you fill all the jars with vegetables, you can pour the marinade on top and roll up the jars with lids.

Of course, all jars must first be thoroughly washed and sterilized with steam, because we know that only in clean jars canned food will be stored for a long time and will not spoil. Several cans can be closed nylon covers and store in the refrigerator, where you have already prepared it. It is better to eat these preparations within 2 months.


Bell pepper marinated in oil

It turns out fragrant and tender peppers marinated in oil with garlic, which will not add spiciness to our snack, but only aroma. For this recipe we will prepare 2.5 kilos Bulgarian pods, two medium-sized heads of garlic, one parsley root. For the marinade, half a liter of water, one glass of vegetable oil, 100 g of granulated sugar, we will also add a few black peppercorns and a bay leaf to the marinade. We will add salt to the marinade to taste, because our pepper should not turn out salty, it should retain its natural taste.

In this recipe, the pods must be cleared of seeds: cut each into four parts and thoroughly rinsed to remove seeds and white membranes. Separately, you need to wash and peel the parsley root, then cut it into small rings. The peeled garlic also needs to be finely chopped with a knife. Garlic should not be put through a press; with this method of chopping, it loses most of the juice, respectively, taste and aroma.

When starting to prepare the marinade, first mix the vegetable oil and water in a deep saucepan. When it starts to boil, you should add salt, sugar, bay leaf and black and allspice peas to the solution. When the solution boils again, place pepper slices into the pan in parts and blanch them in the marinade for 5 minutes. Remove the pepper from the pan with a slotted spoon and place it in jars.

Since there is no vinegar in this recipe, additional sterilization should not be neglected to peppers marinated in oil for the winter was stored for a long time. Sterilize in boiling water liter jars it is necessary for 20 minutes, making sure to cover them with iron lids.

After sterilization, glass containers must be hermetically sealed with iron lids, turned over and covered with a blanket for a day before complete cooling our preparations. To store preserved food, be sure to prepare a dark place, preferably cool; if you live in an apartment, it is best to put the preparations in a pantry on the balcony.

Preparing bell pepper marinated in oil, you can leave the pods whole, seeded, cut into halves or into thin slices. You can cut the pods into rings or random pieces.


Recipe for pickled peppers in oil

Recipes with bell peppers, including, can be found in large quantities not only in Bulgarian, but also in Serbian cuisine. The Serbs really like the fleshy and juicy pepper, especially when baked; they prepare summer salads from it and, of course, pickle it for the winter. This recipe is called “Baked paprika”, for it you need to choose only fleshy pods, which are pre-baked on open fire.

Recipe for pickled peppers in oil in Serbian style can be used as a basis for quick marinated summer salad, and for preparations for the winter. You can bake large, fleshy peppers in the oven at home, but if you have the opportunity to grill them over an open fire, then definitely choose this method, because then the vegetables will become unique aroma"haze".

Before cooking, the pods must be thoroughly washed. running water and place on a kitchen towel to remove excess moisture from the vegetables. Then burn it in the oven: it must be heated to 200 degrees, it is advisable to use the “grill” or “convention” mode. Place the pods on a hot grill and leave them for half an hour. Carefully remove the pods from the oven with kitchen tongs and place them in a thick plastic bag, then seal it tightly so that the peppers remain in the “bath” for 15 minutes.

Next comes the most painstaking part, how to prepare sweet pickled peppers in oil. It is necessary to remove the skin from each pod; after heat treatment, this will be quite simple. After this, carefully cut them in half and remove the seeds and stem. Do not rinse the slices with water, even if seeds remain on the pulp, the taste ready-made snacks will not suffer from this.

When you peel and cut the pepper, juice will be released, which it is advisable to collect in a separate bowl: you can use it for the marinade.

The peeled slices can be placed in prepared jars, where you should also add garlic cloves, cut in half and green basil leaves. One jar requires about five large pods, five cloves of garlic and two sprigs of basil. For quick marinating You can prepare the following marinade: add 40 ml of olive oil, a pinch of sugar and a teaspoon of salt to the juice that we collected from the pepper. Be sure to add a couple of black peppercorns for taste. This mixture should be poured into a jar and the pepper should be left to marinate in the refrigerator for 10 hours, after which the appetizer can be served. Agree, great solution diversify your family's summer diet, and you can also in a fast way with spices.


Sweet pickled peppers in oil

But we decided to prepare pickled peppers for the winter, recipes In oil in Serbian use. The pods are prepared, baked, then peeled and cut in the same way as in the method described above. When you fill the jars with Bulgarian slices, you need to prepare a special marinade, one of the components of which is vegetable oil. The juice must be mixed with oil, add sugar to taste and salt, then pour it into jars and pour one coffee spoon of vinegar essence into each container (its concentration is 70% - do not confuse it with ordinary table vinegar).

The jars with pepper must be covered with lids and placed in the oven, then set temperature regime- 150 degrees, and leave the workpieces for sterilization for 20 minutes. Then carefully remove the jars from the oven and close them with lids; until they cool, the jars should be upside down under a warm blanket.

Serbs also prepare whole baked sweet marinated peppers in oil. In winter, this snack is especially popular among men during feasts with strong drinks.


Hot pepper marinated in oil

Bell pepper marinated in oil with garlic it turns out more aromatic than spicy, but if you like savory snacks, then you can add more slices of chili, mustard seeds, and increase the amount of garlic to each jar.

In the bottom of each jar you need to place six cloves of garlic cut in half and two tablespoons of mustard seeds, one bay leaf and 4-5 black peppercorns. Next, you need to put slices of pepper in the jar, after boiling it for 10 minutes in salted water. Pour the marinade with oil and vinegar on top, then close the jars iron lid.

In Bulgaria, many housewives prepare hot pepper Very in an unusual way: They bake it first and then marinate it with herbs. Men are simply delighted with such a “hellish” snack. In the Caucasus, where people are famous for their love for hot spices, is also a popular way to prepare hot peppers marinated in oil.

Except hot pepper red we will need three sprigs of cilantro and dill, a sprig of mint, one large head of garlic. The greens must be washed with running water and the leaves removed from the branches. The head of garlic must be disassembled into cloves, but do not peel the husks from the cloves; this is the form in which you will add them to the jar. By the way, pickled garlic is also a good appetizer.

Before you start pickling, the pods should be washed and dried with a towel, then pierced through the pod with a knife so that there is no air left inside. Place the pods in bowls and pour boiling water over them. Cover the pan with a lid and leave for 5 minutes, then drain the liquid, bring it to a boil again and pour in the pepper again. These steps should be repeated a total of four times to ensure the peppers are tender without being mushy or overcooked. Now they can be put in a jar along with the herbs and poured with the prepared marinade with spices.

It turns out very tasty bell pepper marinated in oil for the winter, if the pods are stuffed with cabbage cooked according to quick recipe which you will find.

Summer warm days - best season to prepare aromatic bell pepper in oil with garlic for the winter. We add it wherever we add it - to salads, stuffing it, and cooking borscht with it. For me, the aroma of bell pepper is associated with wonderful summertime and hot days. And in winter you really want to remember summer! I know many will say that bell peppers can be all year round buy in the supermarket, but this is not the same at all. It's just beautiful in appearance, but useful microelements there's not a drop in it. I want to offer you an incredibly fragrant and tasty winter preparation- bell peppers in oil with garlic for the winter. Be sure to try it, you won’t regret it.

Ingredients:

  • bell pepper (take different colors) - 3 kilograms;
  • dill greens - 2 small bunches;
  • garlic - 3 heads;
  • hot capsicum.
  • vegetable oil - 250 milliliters;
  • vinegar 9% - 200 milliliters;
  • sugar - 1 glass;
  • salt - 3 tablespoons;
  • cloves - 2-3 pieces.

Bell peppers in oil with garlic for the winter. Step by step recipe

  1. Wash the pepper well, cut in half, do not forget to remove the seeds. Cut the pepper into strips. You can large pieces, you can make them small, as you prefer.
  2. Peel the garlic, divide into cloves and finely chop.
  3. Finely chop the washed dill. If you are not a fan of dill, you can use any other herb.
  4. Next, prepare the marinade, combine vegetable oil, cloves, vinegar, sugar and salt. Place on the fire and bring to a boil.
  5. Immerse the pepper in the boiling marinade, but not all at once, but in small portions, and weld it for 5 minutes.
  6. Then also place the peppers in portions into prepared sterilized jars, sprinkling the layers with chopped garlic. Place finely chopped hot peppers at the bottom of the jar.
  7. Pour the remaining hot marinade into jars and immediately seal the lids.
  8. Then wrap the jars in a blanket or blanket until they cool down.

Bell peppers in oil with garlic for the winter can be served as independent snack, because it harmonizes perfectly with all dishes, both vegetable and meat. “I Love to Cook” wishes you the most delicious preparations! And be sure to try it

Vegetables

Description

Peppers marinated in oil and garlic- a very simple and at the same time incredibly satisfying and refreshing summer snack that will appeal not only to you, but also to your loved ones. Moreover, such a preparation can be added to any diet, because it is not too high in calories and is very beneficial for the body and immune system. Sweet bell peppers, when grown naturally and without added pesticides, have a mass useful properties. For example, eating bell pepper increases the body’s ability to absorb food and improves metabolism.

Sweet pepper contains a large number of vitamins that a person needs for a full life and work. Very difficult to store for the winter Bell pepper in its raw form, so it is closed in a variety of ways. Most often, lecho is made from this pepper; this ingredient is also used to prepare adjika. This step by step photo The recipe will clearly and in detail describe to you how to marinate sweet bell peppers in vegetable oil with garlic at home. Even if this is your first time doing this kind of preparation, there should be no problems with preparing preserves. The main thing is to choose only fresh and natural vegetables to close.

Appetizing pieces of pepper will retain their taste and aroma; they will also ideally complement meat and fish dishes. So let's quickly start preparing pickled peppers in oil and garlic for the winter.

Ingredients

Steps

    First of all, place the purchased or collected bell peppers in a clean sink and rinse them thoroughly under cold running water. Then remove the core with seeds and the green stalk from each vegetable. Cut the prepared pepper into fairly large pieces as shown in the photo.

    At this stage, the peppers need to be slightly softened and there are two ways to do this. Fill a cauldron or pan with a tight bottom cold water, put the chopped vegetables into it and bring the liquid to a boil, then immediately turn off the heat. There is also another way to keep the peppers their crispy texture. To do this, we will blanch the vegetables; this differs from the previous process in only a few aspects. Still pour water into the pan and bring it to a boil, but lower the peppers after the liquid has boiled and for only 1-2 minutes. After this, remove the pepper pieces with a slotted spoon and place them in a pan with very cold water to stop the cooking process. Regardless of the method chosen, after completing the procedure, let the peppers dry completely in a colander.

    Jars for storing preserves are sterilized dry in the oven, steamed or in microwave oven. We begin to fill dry and clean jars with ingredients. Half a pod hot pepper cut in small pieces and place it on the bottom of the jar, and add the peeled and sliced ​​garlic there.

    Fill the jar tightly with the prepared peppers so that there are practically no air pockets left inside. It is most convenient to do this with your hands; accordingly, you need to wash them in advance.

    Pour the water in which the sweet peppers were previously boiled or blanched into a clean pan, you should get about one liter of liquid. For the future marinade, we also add odorless vegetable oil and prepared vinegar, do not forget to add the specified amount of granulated sugar and salt. Bring the liquid to a boil and allow 2-3 minutes for the sugar and salt crystals to completely dissolve.

    Pour the boiling marinade over the peppers in the jars. At the same time, try to do this as carefully and slowly as possible, because a sudden temperature change can cause the glass to burst.

    After this, we immediately roll up the jars with the prepared lids, wrap them in a blanket and leave them in the corner of the kitchen until they cool completely. You can seal sweet peppers either in small or 3-liter jars, depending on how much you love this vegetable. Homemade pepper, marinated with garlic in oil, by itself simple recipe ready for the winter.

    Preservation has a small calorie content, so you can safely use it even for a diet menu.

    Bon appetit!

Hello, my dear readers! Before you have time to enjoy the warm summer, winter comes. Which means fall is the time to stock up. delicious preparations. What are they made of? Even a couple of jars. Let's see what happens :) And today I’ll share how to pickle bell peppers. This one is very tasty, juicy and bright snack. And today I will share with you 6 original recipes.

The energy value of bell pepper is 29 kcal per 100 g of product. Here the leading position is in carbohydrates - 6.7 grams. This product contains 0.8 g of protein and 0.4 g of fat.

In bell pepper high content. By eating 100 grams, you will replenish daily norm ascorbic acid. Moreover, there is a small amount of, And . There is also manganese, magnesium, copper, potassium and other vital elements.

This product is recommended to be included in the menu for those who suffer from insomnia and depression. It is also useful for gastrointestinal problems. In addition, consumption of bell pepper helps reduce cholesterol and serves as a prevention of thrombosis and atherosclerosis. So, eat it for your health :)

Instant Pot Recipe with Garlic and Parsley

This recipe has an advantage - when implementing it, you can even use spoiled fleshy peppers. To do this, you just need to cut off the damaged area of ​​the product and use the rest. The set of products suggested in the recipe will yield 10 700-gram jars. To prepare this appetizer, you will need:

  • 5 kg of bell pepper;
  • 300 g sugar;
  • 2 garlic heads;
  • 1.5 cups refined vegetable oil;
  • 4 glasses of water;
  • 2 tbsp. heaped spoons of coarse salt;
  • parsley with dill;
  • 5 teaspoons vinegar essence.

Prepare the marinade by mixing water with salt, butter and sugar. Bring the composition to a boil and immerse a sieve with chopped in large pieces pepper Blanch for 1-2 minutes: do not cook longer, otherwise the vegetables will turn into sourdough.

Place 1-2 cloves of garlic on the bottom of the sterilized jars (cut each of them into two parts). We also place a couple of sprigs of greenery there. Place blanched peppers on top and pour in the hot marinade in which they were cooked. Next, add 0.5 teaspoons of vinegar essence to each jar. Then we seal the jars, turn them over and wrap them up. And after a day you can move the preservation to the closet.

How to pickle whole bell peppers for the winter

This preparation is incredibly easy to prepare. Prepare the following foods in advance:

  • 200 g sugar;
  • 3 liters of tomato juice;
  • half a glass of vegetable oil;
  • 3 tbsp. spoons of coarse salt;
  • 80 ml table 9% vinegar;
  • 6 kg of sweet pepper.

We enrich the tomato sauce with sugar, vinegar, salt and oil. And put the pan with this mixture on the fire. Meanwhile, remove stems and seeds from the pepper. Next, we wash it and prick each fruit in several places with a fork. Then add half of the prepared peppers to the boiling tomato marinade.

You need to cook for about 10 minutes. Although I still advise you to focus on appearance product. The fruits should not be hard or too soft. Next, move the peppers into sterile jars - try to pack them tightly.

And pour pepper on top tomato marinade. Dip the second batch of pepper into the remaining marinade and cook it. While it is cooking, we can the first batch of the product. Next, turn the jars over, wrap them and leave until they cool completely. Then we do the same with the second batch of pepper.

To make the process easier, I recommend. Will save you a lot of time!

Marinate red peppers in oil with garlic and herbs

This is one of the most delicious snacks food you've ever eaten. Yes, what am I telling you - cook it yourself and taste it. And here is her recipe:

  • 5 kg bell pepper;
  • 200 g garlic;
  • a bunch of parsley;
  • a bunch of leaf celery;
  • 6 bay leaves;
  • 0.5 l vegetable oil;
  • 0.5 liters of grape or apple cider vinegar;
  • 9-10 tbsp. spoons (with a good slide) of granulated sugar;
  • 1000 ml water;
  • 4 tbsp. spoons (with a small slide) of salt;
  • 20-25 peas of black + allspice.

We clean the pepper from tails and seeds, cut each fruit into halves. Next, we wash the pieces and prepare them for stuffing. Afterwards, we separate the garlic heads into cloves, fill the cloves with cold water and leave for half an hour. Thanks to this procedure, garlic is easier and faster to peel. Leave the small peeled slices as is, but cut the larger ones into 2-3 pieces. Coarsely chop the greens with a knife in 4-5 cm increments.

Let's start preparing the marinade. Pour vinegar into a wide bowl and add oil. We enrich the composition with bay leaf and pepper. Next, add sugar, salt and water. Mix everything and put the container on the fire.

Bring the mixture to a boil, then reduce the heat to medium and submerge the pepper. We spread it in one layer and cover the dish with a lid. Blanch for 2-3 minutes. Cook until soft, but do not overcook. After that, put the first batch of peppers in jars and immerse the second batch to cook, etc.

First place garlic cloves, parsley and celery (leaves and stem) in the bottom of each jar. Then add 3-4 blanched peppers, then again the greens with garlic. And so on until you reach the top. Top layer there will be garlic and herbs. During the laying process, gently compact the vegetables and herbs, but without fanaticism!

Afterwards, we catch the pepper from the marinade and distribute it among the jars. Throw away the bay leaves and pour the brine into jars. Sterilize the jars for 15 minutes and preserve.

And here is a video recipe for pickling sweet red and yellow pepper. It turns out to be a very colorful piece!

Preparing pickled sweet peppers without sterilization

Believe me when you cook in winter stuffed pepper from this preparation, your family will be amazed. They will definitely be sure that you used fresh product, but not canned. This the best option preparing peppers for the winter for stuffing.

It’s very quick and easy to prepare: wash the fruits and remove the seeds and stalks. Remember that for a 3-liter bottle you will need to prepare approximately 20 peppercorns. For the same volume you need to take 2 liters of water. Yes, you need to salt the water so that it tastes a little salty. Next, salted water must be put on fire. As soon as the liquid boils, immerse the pepper in it. Recommended cooking time is 5 minutes.

Afterwards we place the blanks in clean jar scalded with boiling water. Pour the boiling water in which the pepper was cooked on top. Next, cover the container with a metal lid and tighten it with a seaming wrench. Then we turn the preserved food upside down, wrap it up and leave it until it cools.

And in order not to miss anything and do everything correctly, I advise you to watch the video recipe. He will definitely inspire you to prepare this preserve.

Peppers cooked in honey-vinegar marinade

True gourmets will appreciate the sourish-sweet taste of this dish. For it you need to take:

  • 3 kg of sweet pepper;
  • 100 ml vegetable oil;
  • 4 tbsp. spoons of honey;
  • 1000 ml water;
  • 2 tbsp. spoons of granulated sugar + salt;
  • 70 ml table 9% vinegar.

Cut the peppers, washed and wiped with a paper kitchen towel, into 2 parts. Remove the core and stalk, and then cut each half into 6 equal parts.

We switch to preparing the marinade. Pour water into a saucepan, add salt, honey and sugar. Mix everything thoroughly, add oil and bring the mixture to a boil. Next, immerse the pepper pieces in the brine. After the liquid boils, note the time - cook for no more than 5 minutes. Remember to stir the peppers periodically to ensure even cooking.

On last stage add vinegar and mix everything well again. We transfer the workpiece into sterile jars and fill it with honey-vinegar marinade. Next, cover the jars metal lids and tighten it with a seaming wrench. Well, after that everything is according to the template - we turn it over, insulate it and wait for the workpiece to cool completely.

Super fast version with onions

Preparing such a snack does not require any special skills. For it you will need:

  • 4 things. sweet peppers;
  • a small bunch of greens (cilantro + dill + parsley);
  • 2 tbsp. spoons of olive oil;
  • 2 onions;
  • 5 garlic cloves;
  • salt + crushed black pepper (to taste);
  • 0.5 teaspoons of granulated sugar;
  • 1.5 tbsp. spoon of grape vinegar.

I recommend using long peppers for this appetizer (this is the “kapi” variety). Wash it and dry it with a kitchen paper towel. Then remove the tails with seeds, but do it very carefully - do not damage the pepper.

Afterwards, grease the vegetables with oil and bake them in a microwave oven. If you don’t have the opportunity to bake, it doesn’t matter. Pour oil into a frying pan and fry the pepper on all sides over high heat. Then cover the frying pan with a lid, reduce the heat and simmer the vegetables for another 5 minutes.

While the pepper is baking or fried, make the filling for it. Cut the peeled onion into thin half rings and place in a bowl. Salt, pepper and sugar. Mix everything thoroughly and leave for 10 minutes. During this time, the salt and sugar crystals will dissolve. Next, pour vinegar (1 tablespoon) on the onion and leave for an hour. And then we squeeze it out to remove any remaining acid. By the way, it’s possible in approximately this way.

Cut the washed greens into small pieces with a knife small pieces. Peeled garlic cloves(4 pcs.) cut into thin slices. Mix onions with herbs and garlic. Next we clean baked pepper from the outer skin and stuff it.

Prepare the dressing - mix the remaining vinegar with oil (1 tablespoon). Season the mixture and add a clove of garlic crushed in a garlic press and a little herbs. Pour this filling over the stuffed peppers and leave them in the cold for a couple of hours. And then we sharpen both cheeks.

Additional Tricks

Try to use meaty varieties of bell peppers for pickling. The color doesn’t matter – different shades look even more beautiful. Yes, and try to use milk-ripe vegetables - they are more tender.

You can marinate either whole fruits or cut into pieces. It is better to preserve such a snack in small jars. However, if you marinate delicious pepper for stuffing for the winter, you can also preserve it in 3-liter bottles.

Sweet peppers go well with zucchini, tomatoes, cabbage, zucchini and other vegetables. Therefore, you can stuff it before marinating. As for spices, he has his own favorites - oregano, bay leaf, garlic and tarragon. In general, feel free to add these spices. Don't be afraid to be a chemist in the kitchen :)

Now you know how to marinate peppers in oil with garlic and herbs. And with others delicious options cooking snacks met. Share these recipes with your friends by sending them a link to the article. And don't forget about updates. And that’s all for today – see you again, my dears!